Add some punchy Spanish flavours to your Sunday roast – plus try Sara’s ideas for using up the leftovers throughout the week
Prep:35 mins
Serves 6
1 large free-range chicken (about 2.25kg/5lb)4 medium red onions, 1 halved, the rest cut into wedges1 tbsp olive oil, plus extra for greasing12 sage leaves, 8 shredded, 4 left whole, plus an extra sprig to garnish1 butternut squash, peeled and cut into large, chunky wedges500g pack Charlotte potato, halved2 red chillies, seeds left in and sliced110g pack chorizo sausages, sliced1 garlic bulb, separated into cloves
STEP 1Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken’s cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.STEP 2Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.STEP 3Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.
